These mini tarts are a decadent holiday dessert, with chocolate salted caramel filling nestled in buttery mini tart shells. Easy recipe!
Chocolate Salted Caramel Tart
I love chocolate in any form and after reading David Lebovitz’s blog Living the Sweet Life in Paris I came across his amazing chocolate tart I had to try. Using his adapted recipe for the perfect French pastry shells I added the perfect filling and changed up a few things by using espresso instead of coffee for a richer chocolate taste, omitted the alcohol and added a drizzle of salted caramel and chocolate ganache on top.
David explains “This tart is a great combination of silky-smooth chocolate with a dense bite. The caramel gives it a chewy texture and the unsweetened chocolate counterbalances any sweetness.” After trying it, I am hooked, this is a keeper and was a great hit at a dinner party we had tonight.
Salted Caramel Chocolate Mini Tarts
- 1 1/4 cup sugar
- 6 tbsp espresso
- 8 tbsp unsalted butter cubed, at room temperature
- pinch kosher salt
- 4 oz bittersweet or semisweet chocolate chopped
- 2 oz unsweetened chocolate chopped
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 6 pre-baked tart shells
- Preheat oven to 350°F.
- Spread the sugar in an even layer in the bottom of a large, heavy-duty saucepan or Dutch oven. Melt the sugar over moderate heat until the edges liquefy and being to caramelize.
- Once the sugar is melted, it will caramelize rather quickly and turn a deep amber, turn off the heat and stir in the espresso. This will bubble up and steam quite a bit, stir constantly.
- If the caramel hardens in places, stir it gently over low heat until smooth again. Then add the butter, salt, and stir until melted. Then stir in both chocolates until smooth.
Temper the Eggs
- Using a whisk, beat the eggs in a large bowl. Slowly add some of the hot chocolate caramel and whisk vigorously. Continue to pour the hot chocolate caramel mixture in a steady drizzle, whisking vigorously to incorporate. Next, whisk in the flour and vanilla extract.
- Pour the mixture into the pre-baked tart shells, then bake for 15 minutes (just until the filling starts to rise and crack at the edges but the center is still jiggly). Do not over bake.
- Remove from oven and let cool completely before garnishing with caramel drizzle.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.